Roasted Red Pepper Cheese Eyeballs
12 oz softened cream cheese
1 C grated white cheddar
1 C grated parmesan (at least 1/2 C needs to be the in-a-can kind)
1 tsp garlic powder
1 roasted red pepper, very thinly sliced and patted dry
1 C crushed walnuts
large black olives, thinly sliced into circles
Thoroughly mix cheeses and garlic. Fold in the roasted red pepper strips. (You can buy these jarred in the grocery store. Check near the olives. Capers will be in the same section.)
On a piece of plastic wrap. Drop half the mixture down the center. Roll up with plastic wrap and form into a log about 1-1 1/2 in. in diameter. Put in freezer for 5 minutes. Do this to the other half too.
Spread half the walnuts on a clean piece of plastic wrap. Unwrap cheese log. Roll in walnuts. Rewrap and store in refrigerator. This can be done up to 3 days in advance.
Before serving, pop logs in freezer for 10 min. Use a very sharp knife to cut slices. Top with one slice of olive and place a caper in the center for a loose interpretation of an eyeball.
Serve with crackers or toast.
(For smaller gatherings, cut recipe in half.)
2 C sugar
1 stick butter
1/2 C milk
4 Tbsp dark cocoa powder
1 Tbsp instant espresso
1 C peanut butter
1 Tbsp vanilla
3 C oats
thin stick pretzels
white chocolate chips
In a large pot, melt butter. Add sugar, milk, cocoa, and espresso. Bring to a boil. Boil for 1 min. Remove from heat. Stir in peanut butter and vanilla. When peanut butter is melted, fold in oats.
Drop onto wax paper, about 1 Tbsp sized. Stick pretzels in the sides of dollops for legs and put on two white chocolate chips for eyes. (This needs to be done very quickly because the batter sets up fast! This is easiest if you have at least one extra pair of hands in the kitchen.) Snap pretzels in half for shorter legs.
Makes about 3 dozen.